Pork Vindaloo

Note: Don't be alarmed by the amount of oil that will surface once the dish is made. This is necessary as it forms a layer over the pork and preserves it for future eating. Pork Vindaloo is often had over days and preserves well in the fridge because of this. Kashmiri chilies can be found in Indian specialty shops or online. Alternatively, use chiles de arbol.

About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.

Procedures

1

Combine chilies, cumin, turmeric, 1 piece of cinnamon, 5 peppercorns, 4 cloves, and sugar in a spice grinder. Grind until a fine powder is formed. Transfer spice mixture to food processor or mortar and pestle and add garlic, ginger, and vinegar. Process or pound until a fine paste is formed. Scrape out paste into a small bowl and set aside without washing food processor.

2

Place pork in a large bowl and season with salt. Add half of spice paste and turn pork to coat. Add onion to food processor and process until a paste is formed.

Add pork and cook, stirring occasionally, until browned, about 10 minutes. Add water to the food processor bowl and swirl to rinse. Pour mixture into pan and bring to a simmer, stirring occasionally. Reduce heat to maintain a gentle simmer, cover, and cook until the pork is fork tender, about 1 hour longer. Serve immediately with bread or rice, or for better flavor, cool, store overnight in a sealed container in the refrigerator, and reheat before serving.

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About the Author

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age.

Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite.

She is fuelled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare.

She shares her favourite recipes and love for all things deliciously Indian in her column- Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you wonât find in a restaurant. Most of the recipes have stories around them- like all good food does.

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